Brats on a plate


Chili lime aioli:

  • 1 cup mayo
  • 1 tablespoon whole grain mustard
  • Juice of 1 lime
  • 1 tablespoon chopped green onion
  • 1 tablespoon roasted green chili
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon honey.

Everything else:

  • 6 Chile and Beehive Red Butte Brats (found at Harmon's)
  • 1 thinly sliced green bell pepper
  • 1 thinly sliced red bell pepper
  • 1/2 thinly sliced onion
  • 1/2 teaspoon cumin
  • 2 tablespoon brown sugar
  • 1 cup beer
  • 1 cup chicken broth
  • salt
  • pepper
  • vegetable oil
  • Chili lime aioli (recipe follows)
  • 1 bunch of cilantro
  • 1 small onion
  • Hot dog buns
  • Butter



Combine all the ingredients in a bowl, or for a smoother consistency place in blender and blend until smooth and well combined.  Set aside.

Everything else:

In a sauce pan (wide enough to fit brats) add about 1 tablespoon of vegetable oil on low to medium heat. Add peppers and onions and sauté 5-8 minutes. Then add beer, chicken broth, cumin, brown sugar, pinch of salt and pepper. Bring to a low simmer and add brats. Let brats simmer in mixture 15-20 min. Then turn off heat and let them rest.

Take onion and cilantro and finely chop and place in bowl to set aside for later. Heat a pan on medium heat and butter the hot dog buns and put in pan until toasted and remove. In the same pan add a little vegetable oil and remove brats from peppers and beer and sauté or until nice and browned on a grill. Take some peppers and onions, put on bun, with browned brats, and top with Chile lime aioli and cilantro and onions.